It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Hmmmm... I find that by the time I get enough heat with Tony Chachere's the food is then too salty. I was given a sample bottle of Red Claw Cajun Seasoning by the guy who developed and markets it. His sons and my son are taking karate together and we talk while they're in class. I had complained about Tony Chachere's being too salty so he went to his car and got me a bottle. When we seen that it was gluten free we gave it to our boys Godmother who has become extremely allergic to gluten. She loved it. Now we by it locally at the supermarket and we like it.... a LOT.

I'm having a hard time answering your question though because all of the work arounds that we had developed involving Tony Chachere's were all aimed at ramping UP the heat in order to minimize the salt.

I concur with Parallel. For us, Tony's gets way too salty before it gets too hot. We use it like spicy salt. If I want to add heat, I mix up my own spice. Same in the reverse if you find it too hot.

______________________________________________This is my signature line just so you're not confused.Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.New Orleans, LA - we know how to eat

I would go simple old bay or something tame on half and then put Tony's on your side. Best of both worlds and she can try a bite if you don't' find it spicy then maybe next time you can do the whole thing.

I use the regular butter injectables all the time for turkey, My next turkey breast will be creole butter with Swamp Venom! Now I just need to order the Dizzy Pig, I only had the sampler of that one and used it all for Fat Tuesday…

@Skiddymarker posted the idea about half one way and half the other, which I think is great to try different rubs to see what you like best.

Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.

Didn't see this until now, but this weekend we are planning a brined spatchcock chicken rubbed 1/2 with Penzey's Ozark and 1/2 with McCormick's Cajun. SWMBO came up with the idea of leaving some of the bird not rubbed so the grandkids would eat, that kind of evolved into rubbing each chicken with at least two rubs when the grandkids were not with us.

If you really want to add some Cajun here is the recipe for the
original Toney Chachere you can cut down on the salt to your liking or
add more red pepper to your taste :-bd Tony’s All-purpose FamousCreole Seasoning